Oat and Jam Muffin Tin Cookies

Name: Oat and Jam Muffin Tin Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cookies
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup rolled oats; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1/2 cup brown sugar (packed); 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup jam (flavour of choice)

35 min 12 cookies Easy

All Recipes

Delicious oats and jam cookies baked in a muffin tin, a perfect blend of chewy and sweet.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Oat and Jam Muffin Tin Cookies are a delightful twist on traditional cookies, combining the chewy texture of oats with the sweet surprise of jam, all conveniently baked in a muffin tin. This unique method not only ensures uniformity in size but also makes them incredibly easy to pop out and serve. Inspired by the French 'galettes à l'avoine et à la confiture', these cookies bring a rustic, homemade charm to any breakfast or teatime spread. The versatility of this recipe allows for endless variations with different jams, making it a favourite for both adults and children alike.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line with paper liners.

Pro tip: Using paper liners can make removal easier and reduce cleanup time.

Prepare the dry ingredients

In a medium bowl, combine the flour, rolled oats, baking powder, baking soda, and salt. Stir until well mixed.

Pro tip: Ensure all dry ingredients are evenly distributed to avoid clumps.

Cream the butter and sugars

In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Pro tip: If the butter is too cold, it won’t cream properly; let it sit at room temperature for about 30 minutes beforehand.

Combine wet and dry ingredients

Add the egg and vanilla extract to the butter mixture, beating until combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pro tip: Avoid over-mixing to keep the cookies tender.

Fill the muffin tin

Spoon about 1 tablespoon of dough into each muffin cup. Make an indentation in the centre of each with a spoon or your thumb and fill with 1 teaspoon of jam.

Pro tip: For a neater appearance, smooth the edges of the dough after adding the jam.

Bake the cookies

Bake in the preheated oven for 18-20 minutes or until the edges are golden brown. Let cool in the tin for 5 minutes before transferring to a wire rack.

Pro tip: Cookies will continue to set as they cool, so avoid over-baking.

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Tips & Tricks

Use a non-stick muffin tin to ensure easy removal of cookies.
For more flavours, try different types of jams or preserves.
Allow cookies to cool completely before removing them to maintain their shape.

Frequently Asked Questions

How do I make muffins à la confiture?

To make muffins à la confiture, use a muffin tin to bake oat and jam cookies. Fill each cup with dough and a spoonful of jam.

Can I use different types of jam?

Yes, you can use any flavour of jam you prefer, such as strawberry, raspberry, or apricot, to customize the cookies.

How do I prevent the cookies from sticking?

Lightly grease the muffin tin or use paper liners to prevent the cookies from sticking.

How long should I bake the cookies?

Bake the cookies at 350°F (175°C) for 18-20 minutes until the edges are golden brown.

Can I freeze the baked cookies?

Yes, you can freeze the cookies in an airtight container for up to three months. Thaw before serving.

Serving Suggestions

Serve these oat and jam cookies warm with a dollop of whipped cream or a scoop of ice cream for an indulgent dessert. They pair wonderfully with a hot cup of tea or coffee, making them a perfect afternoon treat. To make ahead, prepare the dough and refrigerate it for up to two days before baking. Once baked, store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.